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Chicken Milanese

Life At The Table Chicken Milanese. A chicken milanese cutlet on a white plate with an arugula salad and lemon slice sitting on a wooden table beside a green napkin.
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Chicken Milanese is proof that simple ingredients can create something truly special. Thin chicken cutlets are coated in a crispy Parmesan and panko crust, pan-fried until golden brown, and finished with a bright arugula salad and fresh lemon. The result is a restaurant-worthy dinner that’s surprisingly easy to make at home and ready in about 30 minutes.

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 teaspoons Dijon mustard
  • 1 tablespoon water
  • 2 cups panko breadcrumbs
  • 1 cup grated Parmesan cheese + more for garnish
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried oregano
  • 4 ounces baby arugula
  • 1 tablespoon olive oil
  • 2-3 lemons (for juice and garnish)
  • oil for frying (for this dish, my favorite is avocado oil)
  • red pepper flakes (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper and pound to ¼-inch thickness using a meat mallet or rolling pin. Season both sides with kosher salt.
  2. Add the flour to a shallow dish.
  3. Whisk together the eggs, Dijon mustard, and water in a bowl. Pour this mixture into a second shallow dish.
  4. Mix together the panko breadcrumbs, 1 cup grated Parmigiana Reggiano cheese, granulated garlic, and dried oregano. Pour this mixture into a third shallow dish.
  5. Dredge each chicken cutlet in the flour, shaking off any excess.
  6. Dip the dredged cutlet into the egg mixture, coating both sides.
  7. Press each cutlet into the panko mixture until evenly coated.
  8. Place the breaded cutlets on a wire rack set over a sheet pan and let them rest for 10 to 15 minutes to help the coating adhere.
  9. Heat the oil in a large skillet over medium-high heat until shimmering.
  10. Fry each cutlet for 2 to 3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Do this in batches, if needed, to avoid overcrowding the skillet.
  11. Transfer the cooked cutlets to a wire rack set over a sheet pan to keep the crust crisp.
  12. Toss the arugula with olive oil to just light coat it, and spritz it with the lemon juice.
  13. Arrange the chicken on a serving platter and squeeze some lemon juice over the top. Arrange the dressed arugula on top or alongside of the cutlets.
  14. Garnish with red pepper flakes and extra grated parmesan, if desired.
  15. Serve immediately with additional lemon wedges, if desired.

Equipment

Nutrition

Find it online: https://lifeatthetable.com/chicken-milanese/

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